This is a delicious, easy pan-fried dish that uses up left-over veggies in your store cupboard. It is also extremely healthy and great for brunch, lunch or dinner.
- LEVEL: Easy
- Prep: 30 Mins
- Cook: 1.5 Hours
- SERVES: 4
- Dairy Free
- Gluten Free
2 sweet potatoes
3 tbsp. olive oil
3 cloves garlic, chopped
1 onion, diced
1 yellow pepper, diced
4 cups baby spinach
1 tbsp. lemon juice
1 avocado, sliced, to serve
8 fresh basil leaves, torn or chopped, to serve
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Once cooled cut into 1-inch cubes; set aside.
- In a large pan, heat 2 tbsp. olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and bean sprouts and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach and the lemon juice.
- In a different pan heat 1 tbsp. olive oil over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and serve with sliced avocado.
You must be logged in to add or save recipes to your Pik & Mix.
Please click here to login or create an account.